Chinese Chicken and Eggplant Stir-Fry

Slice the chicken breast into thin strips. Cut the eggplants into batons. Finely chop the garlic and ginger.

In a small bowl, combine the soy sauce, rice vinegar, sweetener, 50 ml of water, and cornstarch. Mix well until smooth.

Heat 1 tbsp of vegetable oil in a large skillet or wok. Sauté the chicken over high heat until cooked through, about 5-7 minutes. Transfer the chicken to a plate.

Add the remaining oil to the same pan. Sauté the eggplants over high heat until they are soft and lightly golden brown, about 7-10 minutes. If the eggplants seem too dry, you can add a little more oil or a couple of tablespoons of water.

Add the garlic and ginger to the eggplants and cook for 1 minute until fragrant.

Return the chicken to the pan. Pour in the prepared sauce, stir quickly, and cook for 1-2 minutes until the sauce thickens and coats all the ingredients.

Serve hot. Pairs perfectly with rice (not included in the recipe).